Red-burned fish
By VicentaLakin
I've loved fish since I was a child, whether it was sourfish, soyfish or stench fish. Mom and Dad always said, “Eat more fish, get smarter”, because fish meat has a high quality protein content and fat is much better than other meat, mainly made up of unsaturated fatty acid。
Recipe Recommendations
- grass carp half a
- green onion appropriate amount
- ginger appropriate amount
- garlic 10 teeth
- millet pepper of 2
- cooking wine 20ml
- white pepper 5g
- oyster sauce 5
- soy sauce 20ml
- soy sauce 10ml
- chicken essence 2g
- white sugar 2g
- qingshui appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Red-burned fish
1
Strawfish, onion, ginger, garlic, rice, wine, white pepper powder, pelican oil, raw, old, sugar, chicken, starch, soy sauce, water。
2
cleans up fresh grassfish, chops up fish of equal size, washes them with water a few times, washes off blood. put onions, gingers, wine, white pepper powder, evenly caught and made for about 20 minutes. prepare an empty bowl with 20 ml, 10 ml, 5 g of oil, 2 g of chicken, 2 g of sugar, pouring into half a bowl of clean water and mixing it evenly. and prepare an empty bowl with 10 g of starch and pour it into half a bowl of water, which will be equally balanced。
3
A boiler of oil is then put in the pickled fish to slow it down to two sides of gold, so that a spare can be found。
4
The bottom oil is stored in the pan, and the garlic tablets and a large spoon of soybean bean bean bean bean bean bean bean bean bean bean bean beet is put in the pan, even with the red oil。
5
Then a bowl of fresh water was poured into the pot, and then it was put into a well-cooked piece of fish, cut rice spicy, boiled for three to five minutes by the fire, and then made thicker the soup before it went down。
6
Then the fire will gather juice and pour into the onions, and it will come out of the pot。Red-burned fish Make Tips
The fish eye is full of crumbs and the corneas are bright; the fish body is covered with transparent slime and the scales are tight and bright; and the fish meat is strangled with solid elasticity。